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Before you jump to Oven-roasted Gnocchi with Asparagus and Leek recipe, you may want to read this short interesting healthy tips about Strength Boosting Snack foods.
Enjoying healthy foods makes all the difference in the way you feel. Increasing our consumption of sensible foods while lowering the intake of unhealthy kinds plays a role in a more wholesome feeling. A salad helps us feel a lot better than a piece of pizza (physically in any case). This can be a problem, nonetheless, in terms of eating between goodies. Finding snacks that will help us feel better and increase our levels of energy often involves lots of shopping and meticulous reading of labels. There’s nothing like one of these simple healthy foods if you want an energy-boosting treat.
Yogurt is a snack many people ignore. Sometimes people choose to eat yogurt over a healthy lunch which is not the greatest idea. As a food, however, yogurt is one of the very best things you’ll be able to reach for. It contains a lot of calcium, protein, and B vitamins. Yogurt is often eaten to help manage the digestive system because it is so easily digestible by many people. Easy hint: select unsweetened yogurt and include walnuts or flaxseeds. It’s an excellent way to take pleasure in a flavorful snack without the need of too much sugar.
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We hope you got insight from reading it, now let’s go back to oven-roasted gnocchi with asparagus and leek recipe. You can cook oven-roasted gnocchi with asparagus and leek using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Oven-roasted Gnocchi with Asparagus and Leek:
- Provide 500 gr potato gnocchi (thawed, if frozen) (1lb)
- Prepare 500 gr asparagus (1lb)
- You need 1 large leek, only use the white part
- You need 1 shallot
- Provide 1 cup frozen vegetables (we used peas, but you can use spinach, broccoli, etc.), optional
- Use 2 tbsp grated parmesan cheese
- Take 4 tbsp extra virgin olive oil
- You need 2 tbsp softened butter, unsalted
- Prepare to taste salt and pepper
Steps to make Oven-roasted Gnocchi with Asparagus and Leek:
- Preheat oven to 220°C (425°F). In a large bowl, toss the gnocchi with half the oil until coated. Spread out evenly on a baking tray, sprinkle with salt, pepper, and half the butter.
- Wash the asparagus and trim the woody part at the bottom, cut into thirds.
- Cut the white part of the leek lengthwise and then slice into thin half moons.
- Peel the shallot and slice thinly.
- Add asparagus, leek, shallot, and the frozen vegetables (if using) to the same bowl and toss with the remaining half of the oil, until coated. Then spread evenly on a different baking tray, sprinkle with salt, pepper and the rest of the butter.
- Place both trays in the oven (if placing on different levels, put the gnocchi on the lower, the greens on the higher level) and bake for 20 minutes.
- Five minutes into the baking, gently stir the gnocchi to distribute the butter. Do the same with the vegetables. This should be repeated every five minutes for the vegetables ONLY.
- Once the 20 minutes are over, take both trays out of the oven, add the gnocchi to the vegetables, sprinkle with the parmesan cheese and toss to mix.
- Serve with additional parmesan, if desired, and enjoy!
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